Best Gluten Free Sugar Free Low Carb Cherry Pie

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Best Gluten Free Sugar Free Low Carb Cherry Pie

Best Ever Gluten Free Sugar Free Low Carb Cherry Pie with a perfectly buttery crust. This perfect summer pie is sure to impress any crowd!

Summer to me means fresh and delicious pies like these healthy and keto recipes: strawberry pie and Key Lime Pie. But I am currently obsessed with this cherry pie! Cherry pie topped with some vanilla ice cream is just a dream. I also can't stop singing 'she's my cherry pie' while making this, anyone else? This recipe is very easy to make and has the best sugar free filling ever! I love a beautiful lattice topping so you see all of the delicious filling. You can also half the dough recipe and just have a bottom crust, leaving the top for just those gorgeous cherries.

Ingredients in gluten free cherry pie:

Crust:

  • 3 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 cup monk fruit
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 tsp xanthan gum
  • 1 tsp apple cider vinegar
  • 2/3 cup cold butter, cubed
  • 1 large egg

Filling:

  • 4 cups cherries, pitted. *SEE FAQ's FOR CLEAN KETO
  • 1 tbs lemon juice
  • 1 tsp vanilla extract
  • 1 cup monk fruit
  • 1 1/2 tsp xanthan gum

Top Of Crust:

  • 3 tbs butter, melted
  • 1 egg yolk, whisked

lattice top keto cherry pie
Best Gluten Free Sugar Free Low Carb Cherry Pie

How to make cherry pie:

  1. In a food processor add your almond flour, coconut flour, monk fruit, salt, baking powder, xanthan gum, apple cider vinegar, and butter. Pulse until you get a crumbly mixture. Add in your egg and pulse until a dough forms.
  2. Form a ball of dough and divide into two pieces, one piece should be larger than the other, this will be your bottom crust. Flatten each one into a disk shape and wrap completely in plastic wrap. Freeze your dough for 30 minutes.
  3. Preheat your oven to 350 degrees F and grease a 9 inch pie dish, set aside.
  4. Remove the larger piece of dough from your freezer.  Place the disk of dough on top of a large piece of parchment paper, then place a second large piece of parchment paper on top of your dough. Using a rolling pin, roll out the dough until it is around 11 inches wide (round). If your dough is too soft place in your freezer again for 15 minutes. Carefully place your crust in the bottom of your prepared pie dish, push the dough down and close any cracks that may have formed. Using a fork, poke holes all over your crust. Cover the edges of your crust with tinfoil and bake for 20 minutes. Remove from oven and allow to cool while you make your filling.
  5. In a large mixing bowl, add all of your pie filling ingredients and mix well until combined. Let it set and prepare the top of the pie crust. Repeat step from the bottom dough, once it is rolled out cut into thin strips with either a sharp knife or pizza cutter.
  6. Remove the tin foil from the edges of your bake pie crust, pour your cherry pie filling into your bottom crust. Place the strips of dough on top in a lattice shape. Brush the exterior of the crust with the egg yolk, and then your melted butter.
  7. Bake the pie for 45-50 minutes, or until golden on top. Remove the pie from the oven and let it cool completely. Enjoy!

slice of keto cherry pie with vanilla ice cream
Best Gluten Free Sugar Free Low Carb Cherry Pie

Frequently asked questions:

Are cherries keto?

A half-cup of cherries makes it possible to enjoy the fruit and stay in ketosis, or more if you are limiting your carbs a bit more for other meals. The ketogenic diet typically reduces total carbohydrate intake to less than 50 grams a day.

How do I store cherry pie?

Store in your fridge in an airtight container for 8-14 days

Can I freeze cherry pie?

Yes, place your pie in a shallow airtight container and freeze for up to 6 months.

Can I use frozen cherries?

Yes! Just let them thaw in the fridge first.

What can I do to lessen the carbs of the cherries?

If you are worried you can take out 1 full cup of cherries and replace it with cranberries to lower the total carb count! That would be 3 cups of cherries and 1 cup of cranberries.

Best Gluten Free Sugar Free Low Carb Cherry Pie

Best Ever Gluten Free Sugar Free Low Carb Cherry Pie with a perfectly buttery crust. This perfect summer pie is sure to impress any crowd!

PREP:
10
MINS
HOURS
COOK:
45
MINS
HOURS
TOTAL:
55
MINS
HOURS
HOURS

Ingredients

Crust:

  • 3 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 cup monk fruit
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 tsp xanthan gum
  • 1 tsp apple cider vinegar
  • 2/3 cup cold butter, cubed
  • 1 large egg

Filling:

  • 4 cups cherries, pitted. *SEE FAQ's FOR CLEAN KETO
  • 1 tbs lemon juice
  • 1 tsp vanilla extract
  • 1 cup monk fruit
  • 1 1/2 tsp xanthan gum

Top Of Crust:

  • 3 tbs butter, melted

Instructions

  1. In a food processor add your almond flour, coconut flour, monk fruit, salt, baking powder, xanthan gum, apple cider vinegar, and butter. Pulse until you get a crumbly mixture. Add in your egg and pulse until a dough forms.
  2. Form a ball of dough and divide into two pieces, one piece should be larger than the other, this will be your bottom crust. Flatten each one into a disk shape and wrap completely in plastic wrap. Freeze your dough for 30 minutes.
  3. Preheat your oven to 350 degrees F and grease a 9 inch pie dish, set aside.
  4. Remove the larger piece of dough from your freezer.  Place the disk of dough on top of a large piece of parchment paper, then place a second large piece of parchment paper on top of your dough. Using a rolling pin, roll out the dough until it is around 11 inches wide (round). If your dough is too soft place in your freezer again for 15 minutes. Carefully place your crust in the bottom of your prepared pie dish, push the dough down and close any cracks that may have formed. Using a fork, poke holes all over your crust. Cover the edges of your crust with tinfoil and bake for 20 minutes. Remove from oven and allow to cool while you make your filling.
  5. In a large mixing bowl, add all of your pie filling ingredients and mix well until combined. Let it set and prepare the top of the pie crust. Repeat step from the bottom dough, once it is rolled out cut into thin strips with either a sharp knife or pizza cutter.
  6. Remove the tin foil from the edges of your bake pie crust, pour your cherry pie filling into your bottom crust. Place the strips of dough on top in a lattice shape. Brush the exterior of the crust with your melted butter.
  7. Bake the pie for 45-50 minutes, or until golden on top. Remove the pie from the oven and let it cool completely. Enjoy!

Shop products and ingredients:

Nutrition Facts Per Serving:

Number of servings: 12 | Calories: 312 | Protein: 8 grams | Fat: 26 grams | Net Carbs: 8 grams | Fiber: 7 gram | Sugar: 5 grams |

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